Maria Tasioula‐Margari

Author

Also Known As

M Tasioula-Margari, M. Tasioula-Margari, M. Tasioula‐Margari, M. Tasioula‐margari, Maria Tasioula-Margari, Maria Tasioula‐Margari

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Ioannina Institute of Sciences of Food Production University of Naples Federico II University of Bari Aldo Moro

About

Maria Tasioula‐Margari is an author at University of Ioannina specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	632
2	Engineering	5	5	343
3	Medicine	3	3	165
4	Public Health	1	1	74
5	Biochemistry	1	1	95

Maria Tasioula‐Margari

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Changes Occurring in Phenolic Compounds and α-Tocopherol of Virgin Olive Oil during Storage Otu Okogeri, Maria Tasioula‐Margari Journal of Agricultural and Food Chemistry Food ChemistryPhenolic CompoundsEnvironmental ChemistryFractions FiiComplex Phenols	2002	116
Simultaneous determination of phenolic compounds and tocopherols in virgin olive oil using HPLC and UV detection Maria Tasioula‐Margari, Otu Okogeri Food Chemistry Food ChemistryPhenolic CompoundsPolyphenolicsGas ChromatographyFood Analysis	2001	112
Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC‐MS Maria Tasioula‐Margari, Otu Okogeri Journal of Food Science Food ChemistryPolyphenolicsFood Bioactive CompoundSimple PhenolsPhytochemical	2001	111
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters Gianluca Bleve, Maria Tufariello, Miriana Durante, Food Microbiology Food FermentationIn Vitro FermentationKalamàta Table OlivesFermentation StartersBiotechnology	2014	104
Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS Maria Tasioula‐Margari, Eleftheria Tsabolatidou Antioxidants Food ChemistryPhenolic CompoundsPolyphenolicsBiochemistryMedicine	2015	95
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di NardÃ² and Leccino table olives Gianluca Bleve, Maria Tufariello, Miriana Durante, Frontiers in Microbiology	2014	85
Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds Eirini Pouliarekou, Anastasia V. Badeka, Maria Tasioula‐Margari, Journal of Chromatography A Food ChemistryChemical CompositionGeographical OriginVolatile Compounds	2011	84
Changes in antioxidant concentration of virgin olive oil during thermal oxidation Michalis Nissiotis, Maria Tasioula‐Margari Food Chemistry Food ChemistryVirgin Olive OilThermal OxidationOxidative StressPolyphenolics	2002	83
Viscosities and Densities of Dilute Solutions of Glycerol Trioleate + Octane, + p-Xylene, + Toluene, and + Chloroform Nikolaos C. Exarchos, Maria Tasioula‐Margari, Ioannis N. Demetropoulos Journal of Chemical & Engineering Data EngineeringChemical AnalysisLiquid-liquid FlowAltmetric Attention ScoreOrganic Chemistry	1995	81
Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage Kali Kotsiou, Maria Tasioula‐Margari Food Chemistry Food ChemistryPhenolic CompoundsPolyphenolicsAnalytical ChemistryPhytochemical	2015	81

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